Dessertsbonappetit3.7
Giant Berry Shortcake
Topped with cream cheese whip and juicy strawberries, blackberries, and blueberries, this slab-style shortcake for a crowd is the ultimate summer-party dessert.
👥 8 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●grater
- ●whisk
- ●spatula
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Shortcake
2
Grate 14 Tbsp. chilled unsalted butter on large holes of a box grater into a small bowl and freeze at least ⏱️ 10 minutes and up to ⏱️ 12 hours. (Don’t get too fussy about getting every butter piece out of the grater—if some goes soft and gets stuck, no worries.)
. chilled unsalted butter14 Tbsp(200 g) granulated sugar1 cup
3
Whisk 4½ cups (563 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tbsp. plus 1 tsp. baking powder, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Add frozen butter and toss to coat, then pinch into pea-size pieces (some larger pieces are okay).
½ cups (563 g) all-purpose flour4(200 g) granulated sugar1 cup½ cups (165 g) powdered sugar1. plus 1 tsp. baking powder2 Tbsp. Diamond Crystal or 1 tsp. Morton kosher salt2 tsp
4
Whisk 1 large egg, 2 cups heavy cream, and 1 Tbsp. vanilla extract in a large measuring glass or small bowl. Add to dry ingredients and mix with a rubber spatula or fork until almost completely absorbed. Knead dough in bowl with your hands just until a very shaggy, dry-yet-sticky dough forms. (It should hold together when squeezed; be careful not to overwork the dough.)
(200 g) granulated sugar1 cupheavy cream3 cups. vanilla extract1 tsp½ tsp. vanilla extract
5
Transfer dough to a parchment-lined baking sheet and form into a 12x9" rectangle about 1" thick. Using your hands, press down center of dough to about ½" thick, leaving a 2" border around edges. (This will help the shortcake bake into an even layer.) Chill, uncovered, in freezer at least ⏱️ 40 minutes and up to ⏱️ 1 hour.
6
Place a rack in middle of oven and preheat to 375°. Whisk remaining 1 large egg in a small bowl until no streaks remain. Brush over top and sides of shortcake, then sprinkle 2 Tbsp. coarse sugar (such as sanding or raw) evenly over. Bake, rotating baking sheet front to back halfway through, until golden brown and firm to the touch, 32–⏱️ 38 minutes. Let cool on baking sheet. Do Ahead: Shortcake can be baked 1 day ahead. Store loosely covered at room temperature.
(200 g) granulated sugar1 cup. coarse sugar (such as sanding or raw)2 Tbsp
7
Strawberries
8
Whisk 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 Tbsp. granulated sugar, 2 Tbsp. strawberry jam, ½ tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl until jam is mostly dissolved. Add 1 lb. fresh strawberries, hulled, quartered (about 2 cups), and toss to coat. Let sit at room temperature at least ⏱️ 15 minutes and up to ⏱️ 30 minutes.
(200 g) granulated sugar1 cup. finely grated lemon zest1 tsp. granulated sugar2 Tbsp. strawberry jam2 Tbsp. vanilla extract1 tsp½ tsp. vanilla extract. fresh strawberries, hulled, quartered (about 2 cups)1 lb
9
Whipped Cream and Assembly
10
Beat 6 oz. cream cheese, room temperature, 1½ cups (165 g) powdered sugar, 1 tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with paddle attachment on medium speed until light, fluffy, and completely smooth, about ⏱️ 2 minutes. Scrape down sides of bowl, reduce speed to low, and slowly stream in 3 cups heavy cream. Gradually increasing speed to medium-high, beat until light and fluffy, about ⏱️ 2 minutes. (Be careful not to over beat; you want soft, pillowy peaks—not stiff.)
(200 g) granulated sugar1 cup. cream cheese, room temperature6 oz½ cups (563 g) all-purpose flour4½ cups (165 g) powdered sugar1. vanilla extract1 tsp½ tsp. vanilla extractheavy cream3 cups
11
Dollop whipped cream evenly over shortcake slab and spread with a spoon or offset spatula to create dramatic swooshes.
12
Add 12 oz. assorted whole berries (such as blueberries, blackberries, and/or raspberries; about 2 cups) to bowl of macerated strawberries and gently toss to coat in the juices. Spoon over whipped cream and drizzle juices on top. Decoratively scatter thin strips of lemon zest over if desired.
(200 g) granulated sugar1 cup. assorted whole berries (such as blueberries, blackberries, and/or raspberries; about 2 cups)12 ozThin strips of lemon zest (for serving; optional)
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